Looking for a fun twist on classic banana bread that’s easy to snack on or tuck into lunchboxes? These two-bite banana bread cookies deliver a soft, moist bite with just a few chocolate chips for a sweet finish. They’re quick to make, a great way to use up very ripe bananas, and work especially well as a grab-and-go treat for kids and adults alike.
Why You’ll Love These Banana Bread Cookies
Perfectly portioned: These are true “two-bite” cookies — small, snack-sized, and easy for little hands to hold. They don’t spread much while baking, so each cookie keeps a compact, uniform shape.
Soft and chewy texture: The combination of mashed ripe bananas and almond flour makes these cookies tender and moist. They’re close to banana bread in flavor, but are far easier to pack and share.
Gluten-free option: This recipe uses almond flour, making it naturally gluten free. If you prefer a non-gluten-free version, see the variations below for safe substitutions.
Lunchbox and snack friendly: These cookies hold up well in containers and are a convenient, satisfying option for school lunches, after-school snacks, or a quick coffee break treat.
Ingredients Needed for Banana Bread Cookies
(Printable recipe card details appear at the end of the post.)
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon pure maple syrup
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups mashed ripe bananas (about 3–4 bananas)
- 1/4 cup chocolate chips (use your favorite type)
Instructions for Banana Bread Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon. Mash the ripe bananas with a fork until smooth. In a separate bowl, combine the mashed bananas, maple syrup, egg, and vanilla.
- Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing. The dough will be soft but scoopable.
- Using a 1½ tablespoon cookie scoop (or measure), portion the dough into even mounds on the prepared sheets. Flatten each mound slightly with the back of a fork. Press a few chocolate chips onto the top of each cookie.
- Bake with one sheet on an upper rack and the other on a lower rack. After 12 minutes, switch the pans so they bake evenly. Total baking time is about 24–28 minutes, until the cookies are lightly golden at the edges. Let cool on the pans for a few minutes, then transfer to a wire rack to finish cooling.
Tips, Variations, and Substitutions
- Almond flour: Keeps these cookies gluten free and gives a tender texture. If you prefer, you can try 1:1 all-purpose flour in place of almond flour, but expect a slightly different texture and flavor.
- Sweetener: Maple syrup adds a mild flavor. Honey can be used as an alternative in equal measure if desired.
- Add-ins: Swap or add chopped nuts, dried fruit, or cinnamon chips in place of or in addition to chocolate chips.
- Make ahead: The dough can be chilled for 30 minutes before baking to firm up if needed. Unbaked dough can be frozen on a tray, then transferred to a freezer bag and baked from frozen — just add a couple of extra minutes to the bake time.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Tools That Make This Recipe Easier
- Cookie scoop (1½ tablespoon) for uniform cookies
- Baking sheets lined with parchment paper
- Mixing bowls and a fork for mashing bananas
Quick Recipe Summary
- Yield: about 23 two-bite cookies
- Prep time: ~5 minutes
- Cook time: ~25 minutes (total)
- Total time: ~30 minutes
If you try this recipe, enjoy the small, tender bites of banana bread in cookie form—perfect for snacking, packing, and sharing. These cookies are a simple, friendly way to use up ripe bananas while pleasing picky eaters and grown-ups alike.